Hot Borscht from the Russian Tea Room

Recipe courtesy The Russian Tea Room

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Rated 3 stars out of 5
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  • Read 2 Reviews
Total Time:
5 hr 30 min
Prep
30 min
Cook
5 hr 0 min
Yield:
4 to 6 servings
Level:
--
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This recipe is in three parts: meat bouillon, beet broth and vegetables.

Ingredients

Meat Bouillon Ingredients:

  • 5 ounces short rib
  • 5 ounces pork butt
  • 5 ounces duck legs
  • 1/2 bunch parsley
  • 5 to 6 whole juniper berries
  • 20 whole cloves
  • 1 diced onion
  • 1 diced carrot
  • 1 garlic, chopped
  • 1 leek, chopped
  • 4 whole peppercorns
  • 2 laurel or bay leaves
  • Salt

Directions

Place all ingredients in a large pot with sufficient water to cover them. Add a pinch of salt, and cook on low heat for 4 hours. Skim off fat from the top and discard. Remove approximately 1 cup of meat to use later as garnish for top of dish.

Beet Broth Ingredients:

  • 5 ounces beets, washed
  • 1 teaspoon pickling spice
  • 5 ounces white vinegar
  • 5 ounces sugar
  • 1/4-ounce thyme
  • 2 laurel or bay leaves

Place beets in enough water to cover them and slowly simmer for 40 minutes, (do not boil.) Add remaining beet broth ingredients. Simmer on lowest heat for 3 to 4 hours. Peel beets. Strain the broth from the beets and keep them separately.

Vegetable Ingredients:

  • 4 strips finely-cut bacon
  • 1 teaspoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, cut julienne
  • 1 carrot, cut julienne
  • 1 cup chopped green cabbage
  • 2 cloves garlic, chopped
  • 1 teaspoon tarragon
  • 1 teaspoon dill
  • Garnishes: shredded short rib, pork butt and duck legs, plus sour cream and dill

Fry the bacon in a large pot in 1 teaspoon of vegetable oil until crispy. Discard bacon; only the fat is needed. To the bacon fat, add 2 tablespoons butter and the onion, carrot, cabbage and garlic. Cook on medium-low heat until the vegetables are soft. Add tarragon and dill. Add equal parts of meat bouillon and beet broth. Add cooked beets. Simmer for 15 minutes. Garnish with shredded meat, sour cream and dill.

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 29, 2009

    Flag

    No one made Borscht or Borsch like the Russian Tea room in the 90's. This recipe sounds great but it is a stew not a soup. Perhaps the person that typed this recipe forgot to tell us to puree everything. It is very common that the recipes on this website are incorrect.

    people found this review Helpful.
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  • on December 06, 2008

    Flag

    i have been cookin Borsh(also there is no "t" ll my life, never that way. doesn't make sence at all

    people found this review Helpful.
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